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Close-up photograph of a golden-brown baked oatmeal cup topped with yogurt, banana slices, a raspberry, and a blueberry, served on a rustic ceramic plate. More oatmeal cups and a bowl of fresh berries are softly arranged in the background, with rolled oats scattered around the plate.

Baked Oatmeal Cups

These baked oatmeal cups are soft, tender, and hearty, with a lightly golden top and chewy rolled oats. Banana and maple syrup add gentle sweetness, while cinnamon and vanilla give them a warm, cozy flavor. They have the texture of baked oatmeal rather than muffins, but the individual portions make them especially easy for busy mornings, meal prep, and freezer breakfasts.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Author: Shilpa

Equipment

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1½ cups milk
  • 1 cup mashed ripe banana about 2 medium bananas
  • 2 large eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Heat the oven to 350°F. Grease a 12-cup muffin tin.
  • In a large bowl, whisk the mashed banana, eggs, milk, maple syrup, and vanilla extract until well combined and no large lumps of banana remain.
  • Add the rolled oats, cinnamon, baking powder, and salt. Stir until everything is evenly coated. Let the mixture sit for 5 to 10 minutes so the oats can absorb some of the liquid.
  • Divide the mixture evenly between the 12 muffin cups, filling each about two-thirds full.
  • Bake for 25 to 30 minutes, until the tops are lightly golden and set. The centers should not jiggle when the pan is gently moved. A toothpick inserted into the center should come out without wet batter, though a few moist crumbs are fine.
  • Let the oatmeal cups cool in the pan for 10 minutes before lifting them out.

Notes

  • Let the mixture rest 5 to 10 minutes before filling the tin. The oats need that time to absorb liquid or the cups spread rather than mound.
  • Fill each cup about two-thirds full. Overfilled cups set at the edges and stay wet in the centers.
  • Old-fashioned rolled oats give the best texture. Quick oats work, but the cups will be softer.
  • Use bananas that are yellow with plenty of brown spots for the most sweetness and flavor.
  • Storage: airtight container in the refrigerator for 4 to 5 days. The oats firm up as they sit.
  • Freezing: cool completely, then freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave, or reheat from frozen, allowing extra time.
  • Four flavors: divide the rested batter into four bowls and fold in blueberries, diced apple, mini chocolate chips, or pumpkin pie spice before filling the tin.

Nutrition

Calories: 144kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 158mg | Potassium: 215mg | Fiber: 3g | Sugar: 8g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
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